If you have ever wandered through a grocery store bakery, you likely recognize those iconic soft sugar cookies topped with a thick layer of pink frosting and sprinkles. While the store-bought versions are tempting, this homemade version elevates that classic nostalgia with a flavor profile that is truly delicious.
These cookies are distinctively cakey, tender, and melt-in-your-mouth soft, thanks to the addition of sour cream and cornstarch. Topped with a fresh, homemade buttercream, they are perfect for parties or a sweet treat at home.
Ingredients
For the Cookie Dough
- All-purpose flour: 2 ¼ cups (270g)
- Cornstarch: 1 tablespoon (essential for tenderness)
- Baking powder: ½ teaspoon
- Baking soda: ¼ teaspoon
- Salt: ½ teaspoon
- Unsalted butter: ½ cup, room temperature
- Granulated sugar: 1 cup (200g),
- Egg: 1 large, room temperature
- Sour cream: ¼ cup (60g)
- Vanilla extract: 1 ½ teaspoons
- Almond extract: ¼ teaspoon (optional, but recommended for authentic flavor)
For the Buttercream Frosting
- Unsalted butter: ½ cup, room temperature
- Powdered sugar: 2 cups (240g)
- Vanilla extract: 1 teaspoon
- Milk: 1–2 tablespoons
- Gel food coloring: Pink (or desired color)
- Sprinkles: For decoration
Instructions
- Whisk the Dry Ingredients In a large bowl, combine the all-purpose flour, baking powder, baking soda, salt, and cornstarch. Whisk thoroughly to ensure the mixture is aerated and well-blended, then set aside.
- Cream the Butter and Sugar In a separate large bowl or stand mixer, add the room temperature butter and granulated sugar. The butter should be soft enough that a finger can indent it easily. Cream the mixture on medium to medium-high speed until it is combined and fluffy,.
- Add Wet Ingredients Add the egg, vanilla extract, and almond extract to the creamed butter mixture. Mix until well combined and smooth,. Next, mix in the sour cream, which adds tang and creates a delicate texture. Ensure you scrape down the bowl to avoid any lumps of unmixed butter.
- Combine and Chill Add the dry ingredient mixture into the wet ingredients. Mix on low speed or fold by hand with a spatula just until combined. Note: Do not overmix, as this can make the cookies tough. Transfer the dough onto a piece of plastic wrap, shape it into a disc, and wrap it loosely. Chill in the refrigerator for at least one hour,.
- Roll and Cut Preheat your oven to 375°F (190°C). Lightly flour your work surface and rolling pin. Roll the chilled dough out to approximately ¼-inch thickness. Using a 2 ½ to 3-inch circle cutter, cut out your cookies. Place them on a rimmed baking sheet lined with parchment paper or a silicone mat. Reroll any scraps to cut remaining cookies,.
- Bake Bake at 375°F for 8 to 9 minutes. The cookies are done when the edges are just beginning to take on color. Remove from the oven and allow them to cool completely before frosting.
- Make the Frosting While the cookies cool, prepare the buttercream. In a medium bowl, cream the room temperature butter until smooth. Add the powdered sugar, vanilla extract, and a small amount of gel food coloring. While mixing, drizzle in 1 to 2 tablespoons of milk until the frosting reaches a fluffy, spreadable consistency,.
- Decorate Once the cookies are cool, spread a tablespoon of frosting onto the center of each cookie, swirling it toward the edges. Top immediately with sprinkles.
Tips for Success
- Measuring Flour: Be careful not to add too much flour, as this will result in a dry, bready cookie. Using a scale (270g) is recommended.
- Room Temperature Ingredients: Ensure your butter is at room temperature before creaming. If it is too warm, it won’t hold air; if it is too cold, it won’t mix properly.
- Flavor Variations: If you prefer different citrus notes, you can swap the almond extract for lemon or orange zest, or add a pinch of cinnamon.
- Storage: These cookies can be stored in an airtight container in the refrigerator for up to one week. For longer storage, freeze the baked cookies (without frosting) for up to two months. Thaw and frost before serving.
